Cooking & Recipes - March 2007

I had a thought to experiment by tossing prepacked sliced mushrooms with olive oil and balsamic vinegar and sauteing in pan. any other recipes would be great.

2007-03-18 06:01:48 · 13 answers · asked by coco1 1

2007-03-18 05:57:43 · 10 answers · asked by Anonymous

I had the best hose italian salad dressing, and it had a pinkish color, assuming red wine vinegar, anyone know what may all be in this house italian?

2007-03-18 05:57:14 · 4 answers · asked by leslieknows 3

I have some Wonton wrappers and I was looking for a recipe (or two) that I could use with them.

The only good ones I can find have nuts or seafood in them. Those are both no-gos in my house.

Any ideas?

2007-03-18 05:53:32 · 16 answers · asked by Anonymous

I'm using a four-sided grater and I've grated the rind of an orange and a lemon for addition to this cake. But it looks like half the rind is still on the scraper, in and around the tiny blades. Is there any trick to get these little bits out? I've use a cocktail pick but its no use!

2007-03-18 05:36:40 · 16 answers · asked by Curious kitten! 2

can i use aluminium foil to cover the food inside the microwave ?

2007-03-18 05:31:36 · 13 answers · asked by captainellethy 1

I'm looking for cookie recipes, using plain, cooked white rice as an ingredient.

Anyone?

2007-03-18 05:29:14 · 2 answers · asked by What the Deuce?! 6

2007-03-18 05:21:35 · 5 answers · asked by BOGDAN 1

I have a lovely beef joint but i am a bit thick because i dont know metric weights(it was pounds in my day)
Right the piece i have weighs 1.325kg and the cooking time says 40mins per 450g so how long do i cook it!!!

2007-03-18 05:21:14 · 9 answers · asked by babscabs 5

Beef chuck pieces for stew? I DO NOT want to make stew, I have this meat and I don't know what to make with it. Any suggestions what to make with beef stew aside from beef stew, something to go well over fried yellow rice. I'll take anything saucy too ;) Thanks!

2007-03-18 05:18:59 · 12 answers · asked by Soldier'sWife 3

Before you put the cupcakes in the pan make sure u put cooking oil inside. Make sure you put it all over then pan

2007-03-18 05:16:53 · 10 answers · asked by Numba B 1

i did... i had corn beef and cabbage

2007-03-18 05:16:23 · 5 answers · asked by jazzyd14 1

2007-03-18 05:09:54 · 9 answers · asked by BOGDAN 1

Single Cream when making Mashed potatos?

I know some folks use some kind of cream but I couldnt remember what it was, so I got single cream.

Also I will be cooking for 3 so how much should I use? Ive got one of those 300ml tubs.
Should I use butter aswell?

Thanks.

2007-03-18 05:07:50 · 11 answers · asked by Anonymous

I have a lovely piece of Round Roast beef, but I find that sometimes it can be quite tough, someone told me to put some water in the roasting dish to help tenderize it during cooking, is this right or will I end up with boiled beef?.
Any ideas?

2007-03-18 05:04:10 · 19 answers · asked by Milking maid 5

We're trying to make a three-dimensional tornado. Problem is, how does one get a funnel shape to stand up?

2007-03-18 04:58:35 · 3 answers · asked by CrazyBirdMom 4

in a rotisserie? It weighs 3 1/2 pounds.

2007-03-18 04:53:37 · 4 answers · asked by Betsy 7

I'm 13 and I'm starting to really injoy cooking. I would also like to make something healthy.thx

2007-03-18 04:27:45 · 12 answers · asked by lizzy 2

2007-03-18 04:19:11 · 4 answers · asked by Sherry N 2

Friends took a trip to Hungary, and brought back tubes of paprika in paste form. How should I use this stuff? Can it be substituted for the powdered paprkia in recipes on an equal basis, or is it stronger/weaker? Any advice appreciated!

2007-03-18 04:12:19 · 6 answers · asked by randomobject2003 2

2007-03-18 04:10:49 · 8 answers · asked by Tina D 1

2007-03-18 04:08:51 · 4 answers · asked by tadaaa 2

i have 3 gallons of milk what do i do now to make chesse?

2007-03-18 03:52:13 · 2 answers · asked by Anonymous

I read from a recipe telling me to put 1 pinch of salt into the mixture flour and water.. But such a small amount of salt does it really make a big differences when baking?

2007-03-18 03:49:25 · 5 answers · asked by ploeew 1

Help! I have a cast iron griddle for stovetop use and I don't know how to clean it. Apparently it came already seasoned but it's a real bear to clean! Any thoughts?

2007-03-18 03:32:10 · 9 answers · asked by jasonmaki 1

2007-03-18 03:29:50 · 6 answers · asked by nicole b 1

I need to prepare this "halawa" in my cooking class. Can anyone tell me how to prepare this like the Lebanese does? Or any website that can help?

2007-03-18 03:28:32 · 1 answers · asked by cherubine25 1

Looking for a basic meal with alot of leftover potential.

2007-03-18 03:15:17 · 7 answers · asked by defenserocks41 2

2007-03-18 03:03:32 · 4 answers · asked by chaki 1

L. B. Jamison's

2007-03-18 02:59:05 · 5 answers · asked by Dennis M landy572011 1